John Myers
Contents
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Ingredients
- 300 g Ostrich fillets
- 100 ml Olive oil
- 100 g Pine nuts
- 100 g Arugula
- 100 g Parmesan
- 1 pinch Salt
- 1 pinch Pepper
Instructions
- Freeze the ostrich fillet in a roll. Well frozen, cut into 2-3 mm thin slices with a professional electric slicer, put immediately on the plate when frozen and thaw on the plate.
- Then drizzle with olive oil. Roast the pine nuts. Wash the rocket and pluck it into small pieces. Top the carpaccio with the rocket, pine nuts and Parmesan slices. Pour pepper from a mill and salt over it.
Nutrition
Serving: 100gCalories: 348kcalCarbohydrates: 1.8gProtein: 19.6gFat: 29.4g
